“I was a very picky eater growing up and didn't try sweet potatoes until I was well into my 20’s and realized they were a gift from God. I LOVE any form of sweet potato casserole. Reading this recipe, you'll see that there are granola bars in it... Sounds super weird, but the sweet potato comes out super soft and the granola bar gives it a nice little crunch. It tastes like dessert, but you get to eat it with dinner!” - Jacob Sappington, Email Marketing Manager at Bambu Earth
Ingredients:
7 medium dark-orange sweet potatoes, peeled, cut into 1 ½ inch pieces
¼ cup heavy whipping cream
2 Tbsp butter
¾ cup real maple syrup
½ tsp salt
1 tsp cinnamon
1 cup mini marshmallows
1 cup of crunchy granola bars crushed
2 Tbsp butter, melted
2 Tbsp brown sugar
Directions:
“I got this recipe from my Aunt Theresa who has been making the recipe for Thanksgiving and Christmas for so long that I can’t even remember a time I haven't had it for the holidays. This recipe just reminds me of everything home. Every year my family gathers and we sit down and have this huge dinner and it is just one of the staples that we have had at every year. I swear by this stuffing, it is the most delicious stuffing I’ve ever had and it never disappoints. I’ve had many dear friends of mine over for the holidays and every time, all I hear are compliments on this specific recipe.” - Breaunna Vota, Production Advocate at Bambu Earth
Ingredients:
2 bags cubed herb stuffing (24 ounces total)
2 boxes jiffy cornbread as prepped on box
2 cups chopped celery
2 cups chopped onion
4 tablespoons cup dried sage (less if you want)
2 teaspoons garlic salt
1 teaspoon season salt
2 teaspoons salt
2 teaspoons pepper
2 sticks of butter
Gizzards from 1 turkey cooked and chopped
4 smoked turkey necks (boiled for an hour until meat falls off the bone), save stock
1 knorr bouillon cube
Peeled and sliced green apples
Directions:
Dump the stuffing into a large bowl then add prepared jiffy cornbread broken up with hands, add onion and celery. Mix in seasonings, gizzards, turkey meat and green apples. Add melted butter, then heat stock (from neck bones) with the knorr bouillon cube until melted and add to stuffing, stirring till all moist. If too dry add more stock. It should be the consistency of play dough. Dump into a 9x13 pan and pat down, pour ½ cup stock over the top and cover. Cook for 45 minutes. Enjoy.
“This recipe is special to me because, one, it's delicious and, two, because it has become a tradition in my family to make these for Christmas morning. Every Christmas my mom makes a bigger breakfast usually consisting of an amazing egg casserole, sausage, biscuits, etc. I have added to this tradition with my lemon blueberry scones. They are a huge hit and the perfect treat to make Christmas morning even more special.
A simple combination of lemon, blueberry and sugar really adds a sweet tradition to Christmas morning. Whether it just be a small gathering of family or close friends, this recipe is sure to bring together some sweet memories. Get your kids involved in the final step of patting in the blue berries and they'll be sure to remember this for years to come!” - Krista, Designer at Bambu Earth
Ingredients:
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoon butter
1/2 cup milk, I use skim
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1/4 teaspoon Vanilla Extract
1 cup fresh blueberries
Glaze:
1/2 cup powder sugar
1 tablespoon lemon juice
Pinch of lemon zest
Directions:
Make the Glaze:
Combine all ingredients in a small bowl. Adjust your lemon juice in order to get the consistency you need: a little more lemon juice for thinner glaze and a little less lemon juice (or more powdered sugar) for a thicker glaze.
“I love BBQ but living in a condo without a yard makes it difficult to properly smoke meats using traditional smokers or pellet smokers. Also, having a fairly busy lifestyle makes it difficult to spend 10 hours on a brisket. This tri-tip recipe is the perfect cut of meat when hosting a weekend dinner party. More flavorful than a piece of steak. Cheaper than roasting prime-rib. Much quicker than smoking a 10-hour brisket. This is a perfect simple beef recipe that's easy to do and retains some of the attributes from all the other popular steak dishes. Add a smoke box for an extra sweet and smokey flavor.” -Vince, Master of Ads at Bambu Earth
Ingredients:
Tri-Tip
Fruit Tree wood chips
Olive oil
Salt & Pepper
Directions:
We hope you enjoy our favorite holiday recipes as much as we do! Did you make one? Let us know how it turned out in the comments!
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